Who says you have to choose between eating healthy and eating deliciously? This white bean and butternut squash stew offers the best of both worlds with wholesome, stick-to-your-ribs goodness while still packing boatloads of nutrients. Now is the perfect time to add some warming stews to your dinner arsenal, and this one really delivers.
Best soup I have ever made or eaten!!!!
Flavorful with nice balanced texture. Great for a cold day meal.
I made this for lunch at work, and so many people commented that it smelled delicious. It was really excellent. Very nourishing and filling.
It was much, much better than I thought it would be. The flavor and texture was great. I loved how the squash came pre-cut and it didn't overpower the dish at all. The kale wasn't too overpowering either (which I normally find it to be). It tasted rich, delicious and healthy. Yum!
This is one of the easiest yet most delicious recipes I have ever made! I will definitely make this again!
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You Will Need
Before You Cook
Prepare the Ingredients
Core tomatoes and cut into ½" dice.
Drain white beans.
Halve ciabatta lengthwise.
Stem kale and coarsely chop.
Begin the Stew
Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil, butternut squash, and ¼ tsp. salt to hot pot. Stir occasionally, 2 minutes.
Add garlic and tomatoes and cook until aromatic, 1 minute.
Continue Cooking the Stew
Add 2 cups water, white beans, and vegetable base to pot.
Bring to a boil, then lower heat to medium. Stir occasionally until butternut squash is tender, but not mushy, 8-10 minutes.
While stew cooks, toast ciabatta and pepitas.
Toast Ciabatta and Pepitas
Place ciabatta halves on one half of prepared baking sheet, cut side up, and drizzle with 2 tsp. olive oil.
Bake 6 minutes, remove from oven, and carefully add pepitas to empty half of baking sheet.
Continue baking until pepitas are lightly toasted and ciabatta is lightly browned, 2-3 minutes.
If desired, quarter ciabatta before serving.
Finish the Stew
Stir kale into stew and cook until leaves are wilted, 3 minutes.
Season with ¼ tsp. salt and pepper.
Plate dish as pictured on front of card, garnishing stew with Sriracha (to taste) and pepitas. Bon appétit!
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